Lough Neagh Smoked Eel And Horseradish Canapés

Lough Neagh Smoked Eel and Horseradish Canapés are a classic Northern Irish appetizer that combines the rich, smoky flavor of Lough Neagh smoked eel with the zesty kick of horseradish. These elegant canapés are perfect for entertaining and will surely impress your guests.

Lough Neagh Smoked Eel And Horseradish Canapés

Ingredients

  • 100g Lough Neagh smoked eel
  • 12 small slices of rye bread
  • 2 tbsp horseradish sauce
  • 1 lemon, zest and juice
  • Fresh dill, for garnish

Instructions

  1. Toast the rye bread slices until crispy.
  2. Cut the smoked eel into small pieces and place them on top of the toasted rye bread.
  3. In a small bowl, mix the horseradish sauce with the lemon zest and juice. Spoon a small amount of the horseradish mixture over the smoked eel on each canapé.
  4. Garnish with fresh dill and serve immediately.

Cooking & Preparation

Preparation time:
10 minutes
Cooking time:
5 minutes
Total time:
15 minutes
Cooking method
No cooking required

Nutritional facts per 1 serving

Calories
120 per serving
Protein
8g
Fat
6g
Carbohydrates
10g

Supplies

Small bowl Spoon Toaster

Tools

Knife Cutting board

Serving suggestions

Serve the Lough Neagh Smoked Eel and Horseradish Canapés with a glass of chilled white wine for an elegant appetizer.

Tips & tricks

For an extra kick, add a sprinkle of cayenne pepper on top of the canapés before serving.

Cost

$20